The pretty checkerboard
effect of a lattice crust makes a great presentation but if time
is short this pie can be topped with a traditional whole crust.
Two-Apple Lattice Pie
- Pastry for two-crust 9-inch pie
3 cups peeled, cored, and thinly sliced Granny Smith apples
3 cups peeled, cored, and thinly sliced Gala or Golden Delicious
apples
2/3 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter or margarine
- Heat oven to 425 degrees F.
- Line a 9-inch pie pan with half of pastry.
- In large bowl, combine apples, sugar,
flour, and cinnamon; transfer to pastry-lined pan and dot with
butter.
- On lightly floured surface, roll remaining
half of pastry to an 11-inch round; cut into 3/4-inch thick strips.
On waxed paper, weave a lattice with strips of pastry; slide
lattice on to apple filling to cover. Pinch together edges of
bottom crust and lattice top to seal. Trim edges.
- Bake pie 15 minutes. Reduce oven heat
to 375 degrees F and bake 30 to 40 minutes longer or until apples
are tender.
Makes 8 servings.
Per Serving: Protein: 3g; Fat: 16g; Carbohydrate:
49g; Fiber: 3g; Sodium: 301mg; Cholesterol: 8mg; Calories: 403.
Recipe provided courtesy
of Washington Apple Commission.
